Honey Ginger Sponge Roll

Ingredients
Sponge Cake
4 eggs (at room temp)
½ cup (110g) caster sugar, plus extra, for dusting
½ cup (75g) cornflour
2 tablespoons plain flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
½ to 1 teaspoon ground ginger
2 teaspoons baking powder
1 tablespoon honey, at room temperature

Honey cream filling 90g unsalted butter
2 tablespoons honey
2 tablespoons water

Method
Pre-heat oven to 160C fan forced.
Grease and line base and sides of a 26cm x 32cm Swiss roll pan.
Sift together flours, baking powder and spices and set aside.
Separate the eggs and place into bowl.
Insert butterfly.
Place egg whites into bowl and beat with MC off 4-6 min/speed 3 or until stiff (I upped it to speed 4 for about 2 mins in addition to this recommendation).
On speed 3, add caster sugar one teaspoon at a time thru MC hole until incorporated. (this will take 4-5 minutes it will look like glossy meringue when finished.)
With Butterfly rotating on speed 1, add yolks one at a time through MC hole until incorporated.
Take off lid and remove butterfly, knock on edge to drain off mixture. I gave it a gentle stir clockwise to incorporate the flecks of flour and egg on sides of bowl.
Pour into prepared pan and spread level with spatula.
Bake on centre rack of oven for 20 minutes until risen and firm when lightly pressed with a fingertip. Turn out onto a tea towel lightly dusted with extra caster sugar (I put desiccated coconut too). Quickly peel off paper and trim edges. Roll up immediately in tea towel starting from short edge. Leave to cool completely.
Rinse bowl and place butter and honey inside, cream on speed 3 to 4 for about 4 minutes. Add 2 tablespoons water thru MC hole and continue beating until mixture is smooth and creamy. Unroll cake and spread over filling. Roll up again and serve cut across into slices.

Adapted from Suzanne Gibbs recipe http://food.ninemsn.com.au/.../8338883/honey-sponge-roll